Paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (LAB).
[1] It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents.
[4] The growth of P. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature (12 °C versus 6 °C).
[5][6][7] P. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled.
This Lactobacillales-related article is a stub.